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Grandma's Chewy Gingersnaps

4.8
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PREP TIME
20 min
COOKING TIME
10 min
TOTAL TIME
30 min
SERVINGS
60 servings
Dessert
Grandma's Chewy Gingersnaps
Ingredients
  • 1/3 cup cinnamon sugar
  • 2 cups sifted all-purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup shortening
  • 1 cup white sugar
  • 1 large egg
  • 1/4 cup dark molasses
Instructions
1
Collect all necessary ingredients and prepare them for use in the recipe.
2
Preheat your oven to 350 degrees Fahrenheit (or 175 degrees Celsius, if using a metric scale). In a separate container, set aside the mixture of cinnamon and sugar.
3
In a large mixing bowl, combine flour, ground ginger, baking soda, ground cinnamon, and salt. Using a sifter or whisk, blend the dry ingredients together until they are well combined. Repeat the blending process to ensure even distribution of the ingredients.
4
Using an electric mixer, cream together shortening in a large mixing bowl until it reaches a smooth consistency. Gradually add white sugar to the mixture, beating continuously until well incorporated. Add egg and molasses to the mixture, blending until it reaches a light and fluffy texture.
5
Divide one-third of the flour mixture into the shortening mixture, stirring until thoroughly blended. Add the remaining flour mixture to the mixture and mix together until a soft dough forms.
6
Using your hands, shape small amounts of dough into balls with a diameter of approximately 1 inch.
7
Roll each ball in the cinnamon sugar mixture, coating it evenly. Place the coated balls 2 inches apart on ungreased baking sheets.
8
Bake the cookies in the preheated oven for approximately 10 minutes, or until the tops are rounded and slightly cracked. Switch the baking sheets halfway through the cooking time to ensure even baking.
9
Allow the cookies to cool on a wire rack before serving and enjoying.